Jul 17, 2017

Ugly Delicious? Lightly Braised Tomato Beef

A mixed up between squashed tomatoes, nearly melted onion slices, and beef chunks, the end result might look messy, but definitely delicious.

One of the bento side dish favorites too.

Lightly braised tomato beef - 


  • 1 lb thick cut beef slices
  • 1 can chopped tomatoes
  • 4 garlic cloves
  • 1 to 2 red chilies
  • 1/2 onion
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons oyster sauce
  • 2 tablespoons olive oil
  • 1 bundle Chinese basil


Peel and slice the onion, peel and slice the garlic cloves. Destem the chili and finely chop the remaining section. Cut the beef into large size thick cut pieces. Roughly chop the basil leaves. Drain the canned tomato juice and set aside for later use.

Drizzle enough olive to evenly coat the bottom of the pan. Turn to medium high heat and add in sliced onion. Sprinkle some salt and pepper. Give it a quick stir and cook till edges of the onion slices turn slightly browned. Transfer the garlic and chilies over. Keep cooking till the edges of the onion slices are nearly burnt. It'll take few minutes at least.

Transfer the beef to the pan and sear both sides. 

Add in the oyster sauce along with drained tomatoes. Turn to high heat and cook till the juice reduced by half, this will take a short moment too. 

Mix in chopped Chinese basil and give it a quick stir. Turn off the heat immediately. You can also save some fresh basil leaves as garnish in the end.

Plate and garnish if desired. 

This dish seems gooey with ingredients sticking to one another. But that's the point, with such a lightly braised recipe, its gooey appearance means all the flavors are now intertwined and ready to be devoured.  

Other beefy recipes:

Jul 11, 2017

Bento Side Dish Recipe - Kimchi Tamagoyaki

I've made cheese tamagoyaki and mentaiko tamagoyaki before, now it's time for kimchi to shine!

Kimchi tamagoyaki - 

Ingredients (single serving, double the amount if needed)?

  • 2 eggs
  • 1 tablespoon chopped kimchi
  • 1 tablespoon mirin
  • Some olive oil


The steps of making tamagoyaki are about the same even though different fillings are used. Refer to my previous post for a more detailed description with step-by-step pictures on how to roll up tamagoyaki.

Instead of the cheese I used before, just swap it out with chopped kimchi. Also there is no need to add more tsuyu or light soy sauce to the egg mixture since kimchi can be quite salty on its own. 

Kimchi flavored tamagoyaki makes a great addition for bento. Kimchi provides a spicy kick, and the eggs are always comforting, so putting these two together can hardly go wrong. 

So what should I test out with tamagoyaki next?

Other tamagoyaki recipes: